Vegan Apple Zucchini Buckwheat Pancakes

Vegan Apple Zucchini Buckwheat Pancakes

Did you know that buckwheat is gluten-free? There’s something about the earthy flavor and the dark pancakes that make me think of fall, but they are good any time of the year. These are a delicious way to use up the last of your zucchini while adding in a fresh-picked apple. Plus, you get to have breakfast for dinner!

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Servings 6 pancakes

Calories 139.3 kcal

Ingredients

DRY INGREDIENTS
1 cup 120 g buckwheat flour
1 tablespoon 1.6 g cinnamon
1 teaspoon baking powder
½ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon salt
WET INGREDIENTS
1½ cups 355 ml soy milk (*use other nondairy milk)
1 teaspoon apple cider vinegar
2 tablespoons 14 g ground flaxseed mixed with 4 tablespoons (59 ml) warm water
1 cup 124 g shredded zucchini
½ cup 62 g shredded apple
2 tablespoons 30 ml olive oil (**use applesauce or mashed banana)
Maple syrup to serve
Nondairy butter to serve (optional)

Instructions

Mix the dry ingredients together in a medium-sized mixing b owl and set aside. Add the vinegar to the milk. It will curdle if you use soy milk, making a faux buttermilk. Mix the ground flaxseed with the warm water in a small bowl; it will thicken. Add in the rest of the wet ingredients to the flax mixture.
Start heating your pancake pan over medium-low heat. Lightly coat the pan with olive or coconut oil. (*Use a nonstick pan.)
While the pan is heating, add the wet ingredients to the dry and mix until well combined. Drop about ½ cup
(118 ml) of batter per pancake.
Cook for about 4 minutes or until you see the edges get dry. Flip and cook about 2 or 3 minutes more.
Serve with maple syrup and, if desired, some nondairy butter.
gluten-free, soy-free option*, oil-free option**

Notes

When making larger pancakes like these, I use two skillets simultaneously to cut my time in front of the stove in half.

Don’t limit yourself to zucchini and apple. Try adding berries in the spring, pears in the fall and carrots any time.